Archives for posts with tag: recipe

2018-04-08 18.46.53…nothing good comes without a price, no pain no gain, take the good with the bad – I’m sure you’ve heard them all before, but I learnt something new this weekend. Despite the aphorism, not all roses have thorns!

I know little about horticulture and the same goes for my husband David, so our garden is pretty much a disgrace, being left to grow wild 99% of the time. The 1% that we devote to it consists of hacking away weeds or branches that prevent us from getting from front door to car door. We are definitely people more suited to enjoying beautiful landscapes than creating or maintaining them!

I am, however, far from oblivious of the plant life in our garden, and have always admired the massive bright blooms on a bush next to our driveway, particularly this time of year. More than once, David has speculated that they are roses (though he admitted to being stumped by their thornless disposition), and each time, I have expressed scepticism because (as you can see from the top image) they look nothing like conventional roses, except when they are budding (as per the photo below).

2018-04-15 14.02.14On Sunday, I was finally spurred to settle it once and for all, and it turns out David might actually be right! Sigh! #CuetheEyeRoll

We appear to be the proud (if somewhat lackadaisical) caretakers of the Rosa Gallica Officinalis, otherwise known as the Red Rose of Lancaster, one of the eponymous emblems from medieval England’s Wars of the Roses and official county flower of Lancashire, thus making perfect sense that it should be flourishing on our little patch here in this part of the country. Doh! I could be forgiven for my ignorance, but Blackpool-born-and-bred David should have known better…tsk tsk! 😀

This damask of ancient pedigree is, when you take into account our neglect, fortunately hardy and will grow in most conditions. As mentioned previously, it has the unique honour of being among the few roses that bear little or no thorns…somewhat ironic given its place in a long history of bloodshed.

Sometimes also known as the Apothecary’s Rose, it earned that nomenclature by becoming a popular ingredient in many medicinal and cosmetic products. This variety is today still widely used in food, perfume and skincare, including homemade preparations. The beautiful crimson blossoms in my garden have inspired me to adopt a rose theme in many of my recent ideas, and I began by experimenting with my favourite hot beverage – tea!

Full of vitamin C and antioxidants, rose tea has a reputation for having wonderful healing and restorative properties that can help slow down the signs of ageing whilst boosting immunity. It is considered to be anti-inflammatory and antibacterial, making it highly effective in treating a number of skin conditions, such as acne. Although the probiotic claim seems rather doubtful to me, roses are often listed as a part of many detox and weight-loss teas.

Edible rose petals or rose hips can be easily purchased if you haven’t got a rose bush (or if like me, you simply don’t fancy plundering too much of your own garden), and a few supermarkets even stock them. The price and quality can vary, so some shopping around may be required before you find a suitable supplier.

2018-04-15 19.24.54I’m generally pretty adventurous (especially when it comes to food) but as described above, rose tea is detoxifying, and working as a mild laxative is one of the ways it purges your body of impurities. This is great if you’re not…erm…regular, but those making this for the first time may want to keep quantities small (perhaps start with half a teaspoon) by combining the dried rose petals with something more familiar, like black or green tea. I picked the latter as I felt the light and delicate flavour of green tea would better complement the floral element of this brew.

2018-04-15 20.44.58If you’re concerned the scent of rose petals will be so overpowering that it would be like drinking perfume, worry not! Its natural fragrance is incredibly more subtle than I expected, and taste-wise this blend is more like green tea with only a very slight hint of rose. Some people like to add a bit of honey, but unless it’s black (which I take very strong, sweet and creamy), I prefer my tea unsullied.

It’s up to you how long the teabag should be left to steep…I actually didn’t remove mine as I was hoping for a more intense aroma. There’s simply no better way to enjoy a steaming hot cuppa than taking time to smell the roses.

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The vernal equinox took place a week ago, and marking this astronomical occasion was the usual Google Doodle, which led a couple of my colleagues to remark: “I’m sure the first day of spring has already been and gone!”

They’re not wrong…Meteorologically speaking, it did. As explained by our Met Office, there are (just to confuse us) two dates – one determined by temperature, and the other by our planet’s position. Regardless of how you prefer to split up the seasons, the weather is definitely warming up, and despite freak snow flurries not long ago, daffodils here have finally gotten the memo. I actually noticed a few tentatively poking out of the ground on the way home from work last weekend, so yay! At last!

Sunny days beckon – time to banish that winter pallor and prep your skin for summery outfits by putting the radiance back in it. What better way to celebrate this period of regeneration than with natural homemade skincare?

Rounding up the ingredients to make your own body wash is relatively simple. They are available at many online stores or marketplaces. You’ll also most likely be able to buy them at your local health store on the high street.

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Three key elements are required – castile soap, raw honey, and coconut oil. You can then add your own choice of essential oils, depending on what your skin needs and/or fragrance you like. For my body wash, I have used grapefruit and rosemary. As a prelude to the recipe, I thought I’d touch briefly on the benefits of all these items:

CASTILE SOAP
Sourced from the Spanish region it was named after, this cleanser is made from olive oil, and its use can be traced back to Queen Cleopatra. Besides being kind to the environment, it is also not animal-based, which should please vegans and vegetarians. Although gentle and safe enough for sensitive skins (including those who suffer from eczema etc.), castile soap does clean very effectively without drying your skin. It can also fight acne since it possesses antibacterial properties.

RAW HONEY
The most natural and least processed form of honey is best for this endeavour since you’ll want to make the most of its skin-saving qualities. This is a staple ingredient when it comes to DIY beauty. Unpasteurised (aka raw) honey is full of anti-ageing antioxidants that can bring a glow to your complexion. It is antibacterial and clarifying as well, thus helping to unclog pores, whilst healing and soothing your skin at the same time.

COCONUT OIL
I am never without several jars of this tropical wonder because it is such a great all-rounder. Not only can you cook and bake with coconut oil, but it can also work miracles on your skin and hair. Particularly with regards to the latter, coconut oil has rescued me from more than a few tangly snags and frizzy disasters. This oil is an excellent moisturiser, and has the ability to penetrate far down into the skin to repair collagen layers. It is hypoallergenic and locks in moisture, creating a physical barrier against all sorts of harmful agents – such as pollution, harsh UV rays, and free radicals. Being both antibacterial and antifungal makes this oil an ideal deep cleanser and make-up remover (eyes included). Since it literally melts in my hands, I would normally apply coconut oil (solid at room temperature) straight from the jar. However, to make this body wash, you’d have to liquify it using the double-boiler method.

GRAPEFRUIT ESSENTIAL OIL
Just the smell of this oil alone is a good reason to add it to your beauty regime. It is a fabulous energiser and stress buster. Due to its lymphatic stimulant and diuretic traits, grapefruit oil is often listed as an ingredient in cellulite-busting and firming creams. A robust circulation booster, it can also dilate blood vessels and relieve inflammation. Combine with a carrier oil (such as coconut) and you have a nourishing salve that wards off toxins and builds skin immunity.

ROSEMARY ESSENTIAL OIL
As a natural deodoriser, this will keep odours at bay. The same characteristic, plus the limonene and camphor it contains, also repels insects, especially mosquitoes. Rosemary oil is an anti-inflammatory which aids healing, and even reduces puffiness. Rich in nutrients, it’s been described as an efficient combatant of sun damage and age spots, with fatty acids that can aid in tightening skin. Being an astringent means rosemary oil can act as a toner when mixed with a carrier. Add to that its muscle-relaxant capabilities, and you have another versatile must-have for DIY skincare.

2018-03-18 19.13.53GRAPEFRUIT & ROSEMARY BODY WASH
Moving on to the how-to part of this post, it goes without saying that you’re going to need a bottle (preferably pump) to decant the body wash once you’ve made it, along with a bowl, spoon, and the following:

100ml Melted Coconut Oil
100ml Raw Honey
225ml Castile Soap
20-25 Drops Essential Oil

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First, put the coconut oil and honey in a bowl. Give the mixture a bit of a stir, but don’t worry too much if it doesn’t come together.

Next, add all the castile soap gradually, stirring gently as you do so.

Last to go in is the essential oil…It can be just one type, or you could create a blend (like what I did with grapefruit and rosemary).

There are no hard and fast rules here. The advantage of a homemade beauty product is the wherewithal to customise it to your taste and requirements, so feel free to experiment. 🙂 If it’s your first time dabbling in aromatherapy, my advice is to start off with small amounts of oil. Some are considerably more potent than others, and you don’t want to end up with a potion that’s too overpowering!

Once all the ingredients have been combined, pour the concoction into a bottle, and that’s it…all there is to making your own body wash at home! The only thing that remains is to stick a label on. I didn’t have any waterproof ones appropriate for bathroom storage, so I just used old-fashioned DYMO (or rather, MoTEX) labels. I love that retro look; they even come in quite handy when decorating gift boxes.

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You can tell from my photos that the various elements of the body wash do separate eventually, but it only requires a little swirl or shake prior to using. Although it doesn’t lather much, this body wash will still leave you feeling thoroughly cleansed. My hubby David isn’t too keen on the fatty smell of castile soap, but all I can detect is a faint whiff of the medicinal which I do not mind. I did expect the fragrance to be stronger, but it was surprisingly mild. Perhaps more drops of grapefruit oil is called for…

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To complete this body pampering set, I also made a matching sugar scrub. It is more suitably used as a treatment, rather than a stand-alone cleanser. Natural scrubs generally need a bit of a stir beforehand, and this is no different. As with all aromatherapy bath and shower products that are oil-based, take care not to slip when using them. Your shower floor or bathtub may even need a quick swipe with a soapy sponge after you are done.

The grapefruit and rosemary infusion gives off a lovely fruity and fresh scent (slightly minty), as can be expected from a citrus and herb combo. I was initially concerned that the sugar would dissolve too quickly in the wet, but I needn’t have worried as the crystals more or less kept their form throughout, and some even had to be jetted into the plughole before I got out of the tub. As an exfoliant, this body scrub beats any other I have ever bought and, together with the body wash, works superbly well in keeping my skin soft and smooth.

So pleased with the success of this “no poo” equivalent to body care that I am now considering this sugar scrub as another DIY Spa Kit to add to my Etsy store, which will soon be re-opening. I have a few other ideas as well, so be sure to keep a lookout for new products coming out later this year by subscribing to my blog. TIA! 😀

29416430_188733358522561_6383110640751345664_nEaster is fast approaching, which means that Lent will soon be over. Although I’m not Christian, I have in the past given up something for this occasion. It’s a good time to challenge yourself as you’ll probably get loads of support from many others who are doing the same…I guess there’s nothing like companions in misery! 😀

Jokes aside, setting myself goals and then meeting them always fills me with positive energy. Plus, it’s kind of like giving yourself a second chance if you failed at keeping your new year’s resolution! I once abstained from all food with sugar and high FODMAPs. My body did feel the benefits after the 40 days, but I’m not about to martyr myself on the detox pyre again in a hurry! It’s not all about sacrifice though…you can choose to start a new habit (like exercising more regularly), or pick up a new skill (theremin lessons anyone?). The important thing is to better yourself (and possibly even help those around you) through incremental changes in your lifestyle. 🙂

This year, I am trying to create less waste, and hope that this will eventually become second nature. It’s true I’m not doing very well at the moment, so I’ve decided to take baby steps by focusing mainly on food for now. This does tie in quite nicely with Lent since you are traditionally meant to use up what provisions you have before the fasting period begins. Also, I have been hoarding loads of empty tubs and jars which should be doing a lot more than just sitting in a cupboard!

Previously, we’d find ourselves chucking away fruit that have gone off (or over-ripened) at the end of every week. Well, no more! I now try to use it all up by making smoothies, or pancakes. However, it’s a bit difficult to do that when you’ve only got one or two items on the verge of expiry, like the couple of lonesome bananas turning black on our kitchen worktop last Sunday. Though still perfectly edible, no one seemed keen on eating them.

19055155_10155234474365856_6692917612276566672_oQuite by coincidence, Jack Monroe recently blogged a recipe for Blushing Berry Banana Bread, and since I always have a supply of frozen blueberries for the Blueberry Oat Bars (pic above) I regularly make for breakfast, I thought…why not?!

I have followed Monroe’s recipe closely, with a couple of small tweaks. My loaf is less pink as I only had blueberries, and because I like my cakes to be quite buttery, I allowed myself one small indulgence by replacing the oil with melted butter. It does of course cost a little more, but if it’s within your means, your taste buds will thank you for it.

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As mentioned in the original recipe, not all ovens are created equal, and ours is definitely not like the others, since only two gas marks work – one and nine. Baking in our household typically involves faffing about with the oven knob, and re-positioning manoeuvres from one shelf to another before hitting the Goldilocks zone.

29089638_352836771874600_706105186241740800_nLuckily, yummy treats are not beyond our faulty ancient appliance! The Banana Berry Loaf was a success, and emerged from the oven as a kind of cross between bread and cake. We had it freshly baked with some vanilla ice-cream from Aldi…Mmmmm, yesss! 😛

Photo 28-01-2018, 20 43 28Most of January saw me in very ill health, and to make matters worse, what I had was contagious, and soon my entire household was poorly. However, I seemed to have been hit the hardest…Even when everyone else was getting better, I was still bedridden. Not being in a position to get anything done, my shop had to be closed temporarily. After (finally!) being prescribed two strong doses of antibiotics, the worst is now over. Though not quite fully recovered, I am starting to get my life back on track again.

First thing on the agenda has been to make sure our meals at home are healthy again. We were all feeling so sick we couldn’t keep food down, and if I’m honest, my appetite still isn’t what it used to be. Since none of us had been eating right, I decided we needed nourishment from some homemade ABC Soup.

Right now, you’re probably picturing Alphabet Soup in your mind, the one with letter-shaped pasta swimming around in a tomato broth…unless you’re from Singapore or Malaysia of course. Most Asians will probably know I am referring to a Nonya classic. However, the origin of this soup’s name isn’t as clear to us as its contents. The soup’s hearty and nutrient-rich ingredients have given rise to a popular conjecture: ABC refers to vitamins – A in the carrots and corn, B in meat and potatoes, and C in the tomatoes.

I personally prefer a simpler explanation – this soup is as easy to make as ABC, and indeed it is! You literally chuck all the meat and veg in a pot, boil, then leave to simmer. Search for a recipe and you will find many variations out there. You can modify this soup as you like, but the core components remain the same:

• Meat
• Onion
• Garlic Cloves
• Carrots
• Corn
• Tomatoes
• Potatoes
• Water

It doesn’t matter whether you use chicken or pork, but it is best to use meat on the bone as a lot of the flavour will come from that. I used pork ribs this time, but have previously made this soup with chicken drumsticks and thighs. This next step isn’t essential, but I usually like to marinade the meat in some rice wine, white pepper and light soy sauce.

Forgive me for not including exact quantities…I am more familiar with the agak-agak style of cooking, an approach which is quite common in Peranakan culture. Instead of painstakingly measuring out what is needed, we cook based on gut feeling that’s very much tied to an understanding of how each ingredient works with others. Granted there is a lot of trial-and-error involved, but there’s not much that can go wrong with this soup.

Once the meat (and marinade, if so desired) is in the pot, add the carrots and potatoes (peeled and chopped into chunks), followed by the corn (cut into smaller sections), onions (cut into wedges), tomatoes (cut into wedges), and garlic cloves (peeled and crushed). Pour in just enough water to cover everything (but don’t overfill the pot), boil and simmer for a few hours. The longer you cook it, the tastier it will be. A slow cooker would be best for this, though not strictly necessary. An hour before serving (another optional step), season to taste with salt and pepper.

My recent adaptation of ABC Soup that you can see in the photo above has had a few additional items thrown in – Turnips, Goji Berries, and Spring Onions. We normally polish this off with rice and fried egg (sunny side up), but this time, I made so much soup in our humongous slow cooker that we had enough leftover for lunch the next day…Great as a base for instant noodles!!! 😀

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Before my constitution failed me, I went through a phase of craving mussels, and if I had my way, we’d have had it every night for dinner! Well, seafood is good for you! 😀 Luckily for everyone else, I only had the opportunity to make two mussel-inspired dishes. One was a pasta dish with Grilled Asparagus and Mussels in Creamy White Wine Sauce, and the other was Spicy Steamed Mussels with Ginger and Garlic, which was paired with Spam and Onion Omelette. All turned out as nomalicious as I hoped they would be. 🙂

2018-01-07 21.08.06Just a few days ago, the thought of anything sweet would have made me reach for the vomit bucket, but not long after the Christmas break, I attempted a recipe for Coffee and Ricotta Shots with Chocolate Shavings and Biscuit Base. David and Zhouyi loved it, but I felt I could have done better…possibly because I was aware of the mistakes I’d made. The coffee wasn’t strong enough, and I used icing sugar instead of castor as I’d run out of the latter. When I have a little more time on my hands, I’ll have another go at perfecting it. In the meantime, I’ve got a home to put in order…I don’t know…out of action for a few weeks, and now everything’s in such a mess! 😛

2017-12-31 16.28.46A few months ago, I was! Someone from a Facebook group I joined – Feed Yourself for £1 a Day – shared a photo that took me back to my childhood. This lady had made what she called Wartime Jelly Creams which her gran had taught her, and it got me so nostalgic for jelly I was practically drooling!

It reminded me of the creamy Almond Agar-Agar desserts I used to eat as a kid (usually at parties), often with fruit cocktail, mangoes, or peaches. The Western version is sometimes also known as Milk Jellies, Jelly Fluff or Jello Whip (depending on whether the mixture is whisked before being left to set). I suppose it’s a little like blancmange, but without the cornflour, so it has a lighter and airier consistency. All versions include cream or milk in the recipe, with evaporated milk the more traditional of the two in the UK. I suspect the reason is down to cost, and the clue is in the name – Wartime Jelly.

Food was rationed in those dark times, and milk was scarce. However, it was possible to get tinned milk which is more economical, and lasts longer. Across the pond, it’s also been documented that gelatin was used in the US to “stretch rationed foods”, so perhaps it’s not surprising that jellies were as much a treat back then as they are now. Although here in this sceptred isle, I am not so sure about Colleen Moulding’s Carrot Fudge from “Frugal Recipes from Wartime Britain” which also contains gelatin. Then again, carrot cake is a lot yummier than it sounds! 😀

Most of the modern recipes I’ve come across do not list gelatin itself as one of the ingredients, but I really fancied a fusion of East and West, and had decided on layered mango jelly. Unfortunately, jelly crystals of that flavour are not easy to get hold of here; the ones I found online were instant set (at room temperature) which wouldn’t do at all because the jelly solution would need to boil, then cool before blending with milk (otherwise it would curdle)…And so it was that I ended up making my jelly from scratch.



The stars of the show:

• Evaporated Milk (Loving the tin’s retro design!)
• 2 Sachets of Gelatin*
• Mango Juice**
• Water
• Sugar

Also, basic arithmetic! LOL

2017-12-31 16.49.30Mix one packet of gelatin with freshly boiled water as per manufacturer’s instructions. Add mango juice in a quantity proportionate to amount of gelatin…again, related details can be found on the sachet/box/tub. Stir well, pour in mould, and refrigerate until set. This could take a couple of hours or more.

Reserve some of the evaporated milk and put it in a small pot.

Mix the next packet of gelatin with freshly boiled water, and add it to the rest of the evaporated milk and some mango juice (as before, milk and juice relative to amount of gelatin as per packet instructions). Stir well.

Quickly heat up the evaporated milk that’s in the pot and melt some sugar in it. It’s probably best to do this to taste as mango juice of different brands have varying sweetness. Add the sweetened milk to the rest of the mixture. Stir well, and pour over initial layer of jelly that’s set.

Pop the layered jelly in fridge to set for a few more hours, or better still, overnight.

*Can also be swopped with vegan gelatin, or agar-agar.

**Other types of fruit juice can be used, but nothing citrus as it may curdle the milk. My mango juice did have a bit of citric acid in it, but it must have been a small percentage as it didn’t affect the milk.

Here’s a tip – If any bubbles form, prick them with a toothpick or bamboo skewer. Make sure the tips are dry each time.


2017-12-31 16.17.03With the two sachets of gelatin, I made enough jelly to fill four wine tumblers, probably just under a couple of pints. It can be served with any topping of your choice – whipped cream, diced mango etc. – but seeing as we’re ushering in a new year, I sprinkled mine (see top pic) with spangly gold sugar stars! Hope your celebrations also went off with a great big shower of sparkles…I can still hear fireworks going off everywhere! May 2018 be full of wonderful times! 🙂

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Everytime someone whinges “but it’s not even December”, an elf loses their sense of purpose, and gets turned out into the cold. Help save jobs in Santa’s Workshop by keeping the festive spirit alive! Forget S.P.E.W…that’s so 1994. Elves of today have a new campaign and slogan – Christmas should be forever, not just once a year. 😀

Yes, I know…I’ve gone a bit OTT, but people can bah-humbug me all they like. I’m still not going to change; I just love Christmas. I was making plans for this occasion even before Halloween had been and gone…Actually, I probably started as early as spring when I went looking for pine cones during our nature rambles.

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Early May saw us at Spring Wood in Walley which was practically covered in gorgeous bluebells. Quite by coincidence, it also had a lot of pine trees in the vicinity…The ground was full of pine cones, much to my delight. If you live in Lancashire, another great place to gather pine cones would of course be Beacon Fell.

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I wish I’d thought of bringing a bag or basket with me because I could only carry the cones in my coat pockets. They were very large and deep pockets though, so I did collect enough pine cones for craft purposes. The little branch that some of them were attached to could come in useful for another project, so I took that home with me as well.

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As it’s my first time working with pine cones, I had to do some research on how to prep them. According to various online sources, there are a number of methods. However, a vinegar bath seems to be the popular choice. Mostly because it not only cleans them, but also kills any bugs that may be hiding within. It will stink the room out as well, but that can’t be helped! 😛

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It’s advisable to grab a pair of tweezers so you can remove any visible debris before doing anything else. There’s probably all sorts of muckiness trapped in the scales. After that, put the pine cones in a bucket or large bowl. Mixing the solution is not an exact science, but it’s roughly two parts water and one part white vinegar.

Leave the cones to soak for about 20 minutes or so. You might want to weigh them down with a small dish as they tend to float to the top, and the cones need to be completely submerged in order to be cleansed thoroughly.

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As you can see, the pine cones close up when wet, but this is normal, so no need to panic. They open up again once dry. From here onwards, there are two ways you can proceed. Either lay them out on some old newspapers or a towel, and let them dry naturally, or use your oven.

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I am not certain if there’s a difference in the outcome if you opt to do it either way, but I have heard that airing cones can take a few days, whereas the oven gives a much quicker result. Plus, it has the added benefit of further bug-proofing your cones.

As I was impatient, I put them in the oven on the highest setting and took them out after about 45 minutes. It was probably a little too long as a few of the cones turned darker. I didn’t mind so much as some of them will get painted eventually, but for future reference, I’ll take the cones out after half an hour, or turn the heat down.

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When the pine cones are dry, it is recommended that you coat them with some sort of clear varnish in order to preserve them. The smaller cones were quite brittle, so the lacquer did help slightly in keeping the ends from flaking off. I am not keen on gloss, so it was a matt spray that I used. You can’t really tell from the photo above, but the pine cones that I sprayed have a smooth sheen as compared to the ones in the tin trough which have no varnish on them, since I will be painting those at a later date when making some of my Christmas ornaments.

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Pine cones fully sanitised and glazed, I could finally relax and enjoy a small batch of truffles I made earlier. What could be more Christmassy than chocolate? Truffles are a simple treat to make, whether for yourself, or friends and family.

The recipe is pretty forgiving as not a lot can go wrong…It’s basically ganache that has been allowed to set, rolled into little balls, and coated in ground nuts, cocoa, or any other ingredients you like. To make these, I used:

150gm Dark Chocolate – Chopped
150ml Double (or Whipping) Cream
25gm Unsalted Butter

Melt the butter in the cream until the mixture begins to simmer. Then pour it into a bowl with the chopped chocolate. Keep stirring until the chocolate melts and blends smoothly with the cream. If you want to add other flavours, such as coffee or Amaretto, now would be the time to do so.

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Let it the ganache set in the fridge for a few hours (it took four hours in my fridge). You’ll know it’s ready when the little balls keep their shape after you’ve rolled them in your hands. The first one I made sank into a sort of squishy blob, so back into the fridge the ganache went.

I used unsweetened cocoa and ground almonds to finish off my truffles, but you could also try dipping them in milk chocolate or desiccated coconut. After coating them, I left my truffles to chill in the fridge overnight so they could solidify further. I am not sure what the shelf life would be for homemade truffles, but that might not be much of a concern…If your family is anything like mine, it won’t be 24 hours before they’re all gone.



In other news…

Processed with MOLDIVI’m very happy to say that the relaunch of my Etsy shop is going well, and I have made quite a few sales since opening it a couple of weeks ago. As a gesture of appreciation, all customers will receive complimentary gifts of either sweets or scented tealights, along with a small discount for their next purchase. Thank you all for your support…It’s been awesome! 🙂